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Stone Bake Secret Tomato Sauce

This sauce is the key ingredient in achieving authentic Stone Bake Oven Company pizza’s!


Great to accompany the Proscuitto Pizza with fresh Basil and Buffalo Mozzarella, or any other topping for that matter! It forms the base on which to add additional toppings, get the dough and sauce right and you are well on your way to achieving vibrant authentic flavourful pizza.


200 g Sweet Cherry Tomatoes, sliced in half

1 tin of good quality, Peeled Plum Tomatoes

560g of good quality Tomato Passata

3 x Garlic Cloves, finely chopped

Small Handful of Basil leaves

1 X Teaspoon of Sea Salt

1x Heaped tablespoon of Tomato Puree

2 X Tablespoons Muscavado Sugar

2 x Tablespoons of Extra Virgin Olive Oil

Oven Environment:

To make this sauce in your wood fired oven, simply follow the steps of the Roasting Technique in the Cooking Techniques guide.


Heat oil in saucepan and add garlic, be sure to cook garlic, for roughly 1 ½ minutes, but do not brown or burn it.

Add halved cherry tomatoes, and the rest of the ingredients, bring to the boil in your wood fired oven and then simmer for 20 minutes.

Once cool, hand blend the sauce to a smooth consistency.  Be sure to only add sauce on pizza base when the sauce has cooled.




One comment

  1. Jane Cromey-Hawke

    This sauce is not only delicious on pizzas, but to ‘use up’ the heat of a dying oven, put some chicken thighs and chorizo into a small casserole, pour over about 500ml of this tomato sauce, season with black pepper and dried herbs, cover and place into the oven. Shut the door and walk away! Come back after two hours or more and you have a really tasty supper dish to serve with green salad and crusty bread (cooked in the oven of course!)

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